Ken Boyle of Lucky Fins, 4530 Centerplace Drive, Greeley says he is only in the seafood business as a second choice. "No Division One college would give me the job of Head Football Coach, so this is the next best thing."

But whether it's coaching sports or serving the freshest quality seafood possible thousands of miles from the nearest ocean, it's all about opportunity, says Boyle. "We can make an impression on people, and we can make it for good, or for bad."

Working with three others, the partners have known each other for over twenty years. Three of them worked together at a Chili's, and Boyle's mom was a restaurant accountant in Dallas. "It was in my blood from an early age," he admits. The concept has continued to evolve since the first shop opened November 2011 in Meridian, Idaho. After expanding to Boise and then Greeley, Colorado, they've now added Littleton and Fort Collins Smokin Fins to the roster, combining ocean fresh seafood and smoked specialities like baby back ribs, turkey and slow smoked pork. The Lucky Fins shops offer many smoked foods, but the two Smokin Fins use an industrial-sized smoker so that style is heavily featured.

But even though there are five restaurants, don't call it a chain, cautions Boyle. More than anything they are a team, working together to run the enterprise.

That team mentality of offering high caliber food service starts at the source. Boyle and his partners look for seafood suppliers with strong commitments to green environmental practices and sustainable fishing methods to safeguard fish resources. Calamari from The Town Dock in Point Judith, Rhode Island guarantees delivery of "Green – Best Choice" squid, recommended by Monterey Bay Aquarium's Seafood Watch. Selections of Sterling Salmon are sustainable in the wild. That means the salmon at Lucky Fins was pulled from nets in pristine Pacific waters off British Columbia and is on your plate in under 36 hours. Only 5 percent of salmon qualifies under the Sterling label.

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Menu stand-outs are the Key Lime Calamari, with tender, buttery rings of lightly breaded squid fresh caught in the North Atlantic, served up with a subtle lime aioli. Sterling Salmon selections come cedar planked or with a honey chipotle glaze. Both are flaky and juicy, served with mashers and fresh, charred veggies. A new menu feature is Southwest Ahi, with the tuna plated ends up, Stonehenge style. It's a beautiful presentation with a sweet corn cilantro salad that keeps tastes refreshing and balances the zest of spices coating the ahi. Looking for an inventive light meal? Don't miss the Lobster Stuffed Avocado. Sushi choices are plentiful and artfully presented, and the menu is loaded with burgers, steaks, salads and smoked options to fit any taste preference.

From the jelly fish pendants illuminating the bar to the playful signs and chalkboards with daily fare on the brick walls, this is the sort of feel good place to bring family and friends.

The best thing about Lucky Fins is the fun, affordable seafood. The team mentality is evident, as friendly waitstaff and servers unobtrusively check in to see how things are going, to make sure your experience is just what you thought it could be. But it's fun of a responsible sort. You'll get an idea of what that means if you take a gander at the House Rules listed on the menu, where Number One is to "Work like a captain and play like a pirate."

It's teamwork, no different from coaching a winning game of football. Except this team starts in the ocean to bring fresh, healthy foods to your plate.